One-Pot Creamy Chicken Pot Pie Noodles

by Natalie

The comfort of chicken pot pie without all of the work! My one-pot creamy chicken pot pie noodles are creamy, flavorful and best of all, filling!

It FINALLY feels like fall! This cozy one-pot meal is exactly what I want to eat for the next two four months or until spring is here. Tell me I’m not alone. There’s something about a warm hearty meal that screams autumn (and winter) to me. We’re on the same page, right? Good, because this dish will quickly become a favorite, it already has over here.

I’m slowly becoming more confident in my one-pot 30 minute meal abilities. I guess what I’m trying to say is, this type of dish is kind of my jam. With two perpetually hungry toddlers, dinner has to be easy to prep, relatively mess-free/healthy, fast (although I do love a good oven roasted meal), flavorful, & family-friendly (duh). With that said, I’m constantly working on new, creative ways to make really good dinner with all of that in mind. It has actually been pretty fun!

This meal is a family favorite simplified. We love chicken pot pie, but making (and waiting) for it is tough. So instead we threw everything into the Dutch-oven and let it do all of the work! It turned out creamy and oh so delicious! My kids savored every bite of it! I hope you will too ;)

See how to make these One-Pot Creamy Chicken Pot Pie Noodles in my video below:

The comfort of chicken pot pie without all of the work! My one-pot creamy chicken pot pie noodles are creamy, flavorful and best of all, filling!

Author: Natalie

Yield: 6-8 servings

Ingredients

2 tbsp. unsalted butter

1 lb. chicken breasts, filleted and seasoned with salt and pepper*

4 oz. crimini mushrooms, sliced (optional)

½ small yellow onion, diced

2 stalks celery, diced

2 carrots, diced

4 cloves garlic, minced

4 c. low-sodium chicken broth

2 c. half and half

2 tsp. kosher sea salt

1 tsp. freshly ground pepper

½ tsp. garlic powder

½ tsp. dried thyme

½ tsp. ground sage

¼ tsp. cayenne pepper

¼ tsp. paprika

8 oz. egg noodles or other pasta

1 c. frozen corn, thawed

1 c. frozen peas, thawed

2 tbsp. fresh parsley, roughly chopped

Pie crust crumbles (optional)**

Directions

In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.

Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant. Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.

Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne and paprika. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas and parsley. Cook until the pasta is tender and the sauce is thick, about 6-8 minutes (note: the sauce with thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.

Notes

*You can use rotisserie chicken too, shred about 2 cups. Add it in step 3.**I used frozen pie crust, crumbled about ⅓ cup of it and baked it at 350 degrees until it was golden brown. This is totally OPTIONAL! Toasted panko breadcrumbs would be delicious too :)

Sometimes it’s just because you didn’t boil it for long enough. Some egg noodles soften really quickly, while others take a bit longer to break down and soak up all of that moisture. Also, letting it sit for a good 5-8 minutes after it comes off the stovetop will help too!

I wish I could rate this even more stars. SO GOOD. It was a little too spicy for our eight year old but didn’t stop my husband and I from inhaling our servings. We will be making this again to take to some of our holiday parties for sure. The flavor is phenomenal! Thanks for sharing such a great dinner!

I made this recipe tonight and I made double what was called for. I don’t like celery so I subbed it for zucchini. I also used the panko as suggested as an alternative and OH. MY. GOD. This was an instant favourite it was insanely good. One commented mentioned that it ended up soupy, and mine did too, but I added a tablespoon of cornstarch and let it simmer for 3 more minutes and it became a perfect consistency.

Just make this. I think the cayenne is completely unnecessary and for me almost ruined the dish. I don’t like spicy hot, so I toned it down with some cream cheese and sour cream. I will definitely make this again, I’ll just omit the cayenne.